1. Preheat oven to 375°F. Mix the cake mix, flour, oil, molasses, eggs, ginger and cinnamon in a large bowl with a wooden spoon until blended. Chill, covered, 4 hours or up to overnight.

2. Roll 1/4 of the chilled dough on floured surface (cover and return remaining dough to refrigerator) to 1/4-inch thickness. Cut out shapes with 4-inch floured cutters. Transfer dough to ungreased cookie sheets or sheets lined with parchment paper with spatula. Re-roll any scraps, then repeat with remaining dough, rolling 1/4 at a time.

3. Bake 8 to 11 minutes until center is puffed and sinks back. Cool 1 minute on sheets, then remove cookies with spatula to wire racks to cool completely. If desired, decorate cookies with frosting and candies or raisins, if desired.